3 whole, bone-in chicken breasts
1 med. onion, thinly sliced
1 (10 3/4 oz.) can cream of mushroom soup
1 c. fresh sliced mushrooms
1 c. dairy sour cream
1 tsp. parsley flakes
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder

Arrange chicken, bone side down, in baking dish. Arrange onion slice on top of chicken. Cover with plastic wrap. Microwave on high 12 to 16 minutes or until meat near bone is no longer pink, rearrange after 1/2 the time.

Drain cooking juices into medium mixing bowl. Stir in remaining ingredients. Pour over chicken. Microwave power 5 for 8 to 12 minutes or until sauce is heated through and mushrooms are tender, rotating dish after half the time.